Description
Pistachio Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring buttery goodness, nutty undertones from ground pistachios, and a sweet-tart jam filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1/2 teaspoon salt
- Raspberry or apricot jam for filling
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together the all-purpose flour, ground pistachios, and salt in another bowl.
- Gradually add dry ingredients to the butter mixture, stirring until a dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Roll out half of the dough to about 1/8 inch thick on a floured surface.
- Cut the rolled dough into desired shapes using cookie cutters, cutting a small hole in the center for half of the cookies.
- Place on a baking sheet and bake for 10-12 minutes, until edges are lightly golden.
- Let cool completely on a wire rack, then spread jam on solid cookies and top with the cut-out cookies.
- Dust with powdered sugar before serving.
Notes
Store in an airtight container for up to one week or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg